Sweet Sticky and Spicy Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Soy sauce: Adds a savory, umami flavor to the marinade.

Honey: Provides sweetness and helps create the sticky texture of the sauce.

Sriracha sauce: Brings a spicy kick to the dish.

Minced garlic: Adds aromatic depth and flavor.

Minced ginger: Contributes a fresh, zesty note to the marinade.

Vegetable oil: Used for cooking the chicken in the skillet.

Cornstarch: Mixed with water, it helps to thicken the sauce.

When marinating the chicken, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeply, resulting in a more flavorful and tender dish. Additionally, allowing the chicken to marinate for longer than 15 minutes, if time permits, can enhance the taste even further.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken breast.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and sticky texture, though it has a slightly different flavor.

• sriracha sauce - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat level and flavor profile, making it a good substitute for sriracha.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it lacks the texture and some of the fresh flavor.

• minced ginger - Substitute with ground ginger: Ground ginger can replace minced ginger, though it has a more concentrated flavor, so use less.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative to vegetable oil, though it has a more distinct flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is a good alternative for those avoiding corn products.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the flavors intact and the chicken safe to eat.
• For longer storage, place the chicken in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the container or bag. This helps prevent freezer burn and preserves the taste and texture of the chicken.
• To reheat refrigerated chicken, use a microwave or stovetop. If using a microwave, cover the chicken with a microwave-safe lid or wrap to retain moisture. Heat in short intervals, stirring occasionally.
• For stovetop reheating, place the chicken in a skillet over medium heat. Add a splash of water or chicken broth to prevent drying out, and stir occasionally until heated through.
• To reheat frozen chicken, thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.
• If you're in a hurry, you can reheat frozen chicken directly in the microwave. Use the defrost setting first, then heat in short intervals until fully warmed.
• Always ensure the chicken reaches an internal temperature of 165°F (74°C) when reheating to ensure it's safe to eat.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to the skillet.
  3. Add the leftover Sweet Sticky and Spicy Chicken to the skillet.
  4. Stir occasionally until the chicken is heated through, about 5-7 minutes.
  5. If the sauce thickens too much, add a bit of water or soy sauce to loosen it up.

• Microwave Method:

  1. Place the leftover chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap (leave a small corner open to vent).
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. If needed, heat for an additional 1-2 minutes until the chicken is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through.
  4. Check to ensure the chicken is heated through and the sauce is still sticky and delicious.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover chicken in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the chicken is heated through.
  4. This method helps retain moisture and keeps the chicken tender.

• Mixing bowl: Use this to combine the soy sauce, honey, sriracha sauce, minced garlic, and minced ginger, and to marinate the chicken pieces.

• Skillet: This is where you'll cook the marinated chicken and later simmer the sauce.

• Measuring cups: Essential for accurately measuring the soy sauce and honey.

• Measuring spoons: Use these to measure out the sriracha sauce, minced garlic, minced ginger, vegetable oil, and cornstarch.

• Knife: Necessary for cutting the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Spatula: Handy for stirring the chicken and sauce in the skillet.

• Small bowl: Use this to mix the cornstarch with water before adding it to the skillet.

• Stove: Needed to heat the skillet and cook the chicken.

• Serving dish: For presenting the finished sweet sticky and spicy chicken with rice or noodles.

Prepare ingredients in advance: Chop the chicken, mince the garlic and ginger, and measure out the soy sauce, honey, and sriracha sauce ahead of time.

Use a ziplock bag for marinating: Place the chicken and marinade in a ziplock bag for easy mixing and cleanup.

Preheat the skillet: Start heating the vegetable oil while the chicken is marinating to save time.

Make extra sauce: Double the marinade ingredients and save half for later use as a quick sauce for other dishes.

Cook rice or noodles simultaneously: Start cooking your rice or noodles while preparing the chicken to have everything ready at the same time.